All of this drinking and I’m getting a little peckish! Zabaglione, the creamy Italian dessert, goes with any of the beverages we’ve listed in this issue.
It’s simple to make as well. First, place 3 egg yolks, 3 tablespoons of sugar, and 3 tablespoons of Marsala in a large pot. Beat the ingredients until they are frothy. Place the pot over medium heat and keep beating the mixture. Once the zabaglione is warm, remove it, but keep beating. When it’s cooled off slightly, return it to the flame and beat it until its warm again. You may do this a few times. It’s not hard, just a little tedious. You’ll know you are finished when the mixture is fluffy and thick.
Divide it amongst your guests and top it with berries of all sorts. Citrus-y lemonades or a gingery rum drink are both ideal compliments!
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